Grab a frying pan with a lid and add spaghetti, canned tomatoes, onion, garlic, olive oil, pesto, salt and pepper, and stock. Cover and cook over medium heat for about 10 minutes, until the pasta ...

When your pasta is done cooking, drain, reserving about 1/4 to 1/2 cup of pasta water. The sauce is done whenever the tomatoes have broken down, about 10 minutes.

You’ll love these delicious pasta recipes, like creamed spinach pasta and baked Brie pasta, which are some of our most-saved on MyRecipes. Our 20 Most-Saved Pasta Recipes Skip to main content ...

Well, it’s time to use your box grater in a whole new way: grated tomato pasta. This dish is bursting with fresh, authentic flavors. But the best part? You can whip it up in just 30 minutes.

Dump the hot pasta directly onto the tomato mixture and toss, toss, toss. The mozzarella pieces will melt just a bit, their cut edges transforming into cloud-like formations.

Let pasta sit in sauce for 10 minutes, tossing intermittently, to allow the pasta to absorb some of the liquid. Divide among serving plates and serve more grated Parmesan on the side.

The recipe involves, essentially, three simple steps: Boiling the pasta, roasting ingredients on sheet pans, then tossing them all together. On one pan, cherry tomatoes mingle with minced shallots ...

Add the pureed tomato mixture and bring to a simmer, scraping up any browned bits. Simmer, uncovered and stirring often, until very thick and the fat separates, about 10 minutes.

¼ cup extra-virgin olive oil. 4 ounces pancetta), chopped. 4 medium garlic cloves, minced. 4 bay leaves. 2 tablespoons tomato paste. 1 sprig rosemary. Kosher salt and ground black pepper ...

While the tomatoes and beans roast, cook the pasta until al dente. Reserve 1 cup pasta cooking water then drain pasta. Transfer the beans and tomatoes to the pot.